Thursday, May 22, 2014

Savory Sauteed Veggie and Cheese Crepes

Savory Sauteed Veggie and Cheese Crepes 
I adore crepes, seriously.  Any kind, any where.  (Well, let's be honest, preferably in Paris.)   

1 cup favorite grated or crumbled cheese
(Blue cheese, Feta, Swiss, cheddar or mozzarella) 

Sauteed Veggies
(Have this ready before you begin cooking the crepes.)

1-2 red or yellow bell peppers
1 onion, chopped
4 cloves garlic, minced
couple handfuls fresh spinach

In large saute pan saute onions, garlic and peppers until soft.  Toss in spinach, saute a minute and turn off the heat.  

Crepe Batter

4 cups milk

4 eggs
2 tablespoons melted butter or canola oil

1 cup, plus 2 tablespoons wheat flour 

1 cup, plus 2 tablespoons white flour
2 teaspoons salt 

I like to make crepe batter in a big plastic pitcher using a stick blender to blend ingredients.  That way I can easily store unused batter in the refrigerator until breakfast the next morning or for  savory crepes for dinner.  You can also use a blender to blend the batter.  In blender or with a stick blender, mix ingredients thoroughly.  Heat a non-stick skillet or crepe pan, over medium-high heat.  Unwrap a stick of butter half way and rub butter on bottom of hot pan.  Pour a little batter into pan  pick up pan and roll batter around to cover the bottom of the pan.  When batter on top has solidified, turn over with a spatula (preferably with a wooden crepe spatula) and brown other side for just a minute.  Place a spoonful of sauteed veggies on one side of crepe. 

 Sprinkle some cheese over veggies.  

Fold crepe over the top of veggies.  Heat until cheese melts. Fold again if desired and serve hot.

Bon Appetit!

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